Bailey’s Cheesecake Recipe


  • 2 cups chocolate graham cracker cookie crumbs
  • 5 TBSP melted butter
  • 2 TBSP melted butter
  • 1 1/4 cups heavy whipping cream
  • 12 oz semi sweet chocolate chips
  • 3 (8oz) cream cheese
  • 1 1/3 cups sugar
  • 1/4 cup cornstarch
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1/2 cup Bailey’s Irish Cream + 3 TBSP for the ganache


Preheat oven to 350 degrees.

Crust: Mix the graham cracker crumbs, sugar and melted butter until combined.

Press mixture in bottom and a little up the sides of a 9″ spring-form pan; set aside.

Cheesecake Filling:

Mix cream cheese, sugar and cornstarch until smooth.

Add eggs one at a time and then the vanilla and Bailey’s.

Pour into spring-form pan.

Wrap pan bottom and sides securely with 2 sheets of heavy duty foil; making sure no water can get into pan during the water bath baking process.

Place cheesecake into large roasting pan. Fill the roasting pan 3/4 the way up the side of the cheesecake pan with water.

Bake on 350 degrees for 50-60 minutes.

Remove from water and place on cooking rack.

Gently run a case knife around the sides.

The Ganache:

Place whipping cream, 3 TBSP Bailey’s and chocolate chips in large bowl.

Microwave 1 minute and stir. If all chocolate is not melted, microwave 1 minute more and stir until smooth.

Spread over cheesecake top. Let cool to room temperature and then place in refrigerator overnight.